Peanut butter and chocolate belong together. These Homemade Peanut Butter Cup Truffles are an easy, no-bake treat that’s perfect for parties, holidays, or a quiet indulgence at home. You can shape them as classic truffles, dip only halfway to make Buckeyes, or flatten them into eggs for Easter.
A happy accident turned into a favorite
If you love peanut butter and chocolate, these truffles will likely become a go-to. I first experimented with a Reese’s-style filling and, after a few tweaks, discovered a version that easily transforms into Buckeyes or holiday shapes. The combination of creamy peanut butter and a touch of dates (or a flour alternative) creates a rich, slightly chewy center that holds together well when chilled and dipped in chocolate.
I try to eat plenty of fruits and vegetables, but I also enjoy a simple sweet after a meal. These homemade peanut butter cup truffles satisfy that craving without baking. The dates subtly thicken the peanut butter filling and give it a pleasant texture; if you prefer, a small amount of flour can be used instead. Maple syrup is optional but adds a rounder, deeper flavor to the filling.
There are several easy variations: roll the centers into small balls and fully coat them for truffles, dip only half for Buckeyes, or press them flat into egg shapes. Chill times are short and the recipe is forgiving—great for making ahead for gatherings or for gifting.
Peanut Butter Cup Truffles
By: Lorie Yarro
These easy peanut butter cup truffles are a simple, no-bake way to enjoy the classic peanut butter and chocolate pairing. Make them as full-coated truffles, half-dipped Buckeyes, or shaped eggs for seasonal treats.
Prep Time: 10 minutes | Chill: 30 minutes | Total Time: 40 minutes | Servings: 16
Ingredients
For the center
- 1 cup natural creamy peanut butter
- 1/4 cup 100% pure maple syrup (optional; or adjust to taste)
- 2–3 pitted Medjool dates, or alternatively 2–3 tablespoons of flour (see notes)
For the coating
- 3/4 cup dark chocolate chips
- 2 tablespoons milk of choice (dairy or non-dairy) to thin the chocolate
Instructions
- Prepare the dates: In a food processor, pulse the pitted Medjool dates until they break down into small pieces, then process until they form a soft paste.
- Combine the filling: Add the peanut butter and maple syrup to the dates and process until the mixture is thick, smooth, and evenly combined. If using flour instead of dates, mix the flour into the peanut butter with maple syrup until the texture is rollable.
- Shape the centers: Roll the mixture into small balls or shape as desired. Place them on a baking sheet or dish lined with parchment paper.
- Chill: Freeze or refrigerate the shaped centers for about 30 minutes to firm them up. Fifteen minutes in the freezer can also be enough if the pieces are small.
- Make the chocolate coating: Use a double boiler method—bring a small pan of water to a simmer and set a heatproof bowl over it. Add the chocolate chips and milk, stirring constantly until smooth and glossy. Alternatively, melt the chocolate carefully in short bursts in a microwave, stirring between bursts.
- Dip for truffles: Fully dip each chilled peanut butter ball into the melted chocolate using a fork, allowing excess chocolate to drip off, then place back on the parchment paper. Refrigerate for about an hour to set, or use the freezer for faster setting.
- Dip for Buckeyes: Insert a toothpick into each chilled ball, dip only the lower half into the chocolate, and return to the parchment. Allow to chill until the coating firms. Remove toothpicks once set and smooth any holes with a little more chocolate if desired.
Notes
Updated option: If you prefer not to use dates, stir 2–3 tablespoons of flour into the peanut butter and add a couple tablespoons of maple syrup until the mixture is thick enough to roll. You may want to freeze the mixture for 10–15 minutes before shaping. For Easter, flatten the balls slightly into egg shapes before coating—the texture and appearance work well for seasonal treats.
Storage: Store truffles in an airtight container in the refrigerator for up to 1–2 weeks or in the freezer for longer. Allow frozen truffles to sit at room temperature a few minutes before serving for best texture.
Variations: Swap dark chocolate for milk or semi-sweet chocolate to suit your preference. Add a pinch of sea salt on top of the set chocolate for a salted peanut butter cup flavor.
Nutrition (approximate per serving)
- Calories: 165 kcal
- Carbohydrates: 14 g
- Protein: 4 g
- Fat: 11 g (Saturated fat: 4 g)
- Sodium: 79 mg
- Fiber: 1 g
- Sugar: 10 g
Nutrition information is automatically calculated and should be used as an approximation.
If you try this recipe, leave a comment below to share how yours turned out or any variations you enjoyed. These Peanut Butter Cup Truffles are easy to adapt and always a crowd-pleaser.